Best 2 Slow Cooker Mushroom Barley Risotto Recipes

Craving a warm, comforting, and wholesome dish? Look no further than slow cooker mushroom barley risotto! Perfect for a cold night in or a family gathering, this delectable recipe combines the earthy flavor of mushrooms, the nutty texture of barley, and the creamy richness of risotto, all prepared in the convenience of your slow cooker. Let's dive into the world of slow cooker mushroom barley risotto and discover the secrets behind crafting this exquisite dish.

Here are our top 2 tried and tested recipes!

SLOW-COOKER MUSHROOM BARLEY RISOTTO

Slow-Cooker Mushroom Barley Risotto image

This entree is vegetarian, but the mushrooms make it hearty enough for non-vegetarians too. The flavors are perfect for the colder weather of fall.

Provided by Food Network Kitchen

Categories main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound cremini mushrooms, sliced
1 1/2 cups pearl barley
4 sprigs fresh thyme
8 ounces carrots, finely chopped
3 cups lower-sodium vegetable broth
1 ounce Parmesan, grated (2/3 cup)
1 tablespoon sherry vinegar
1/4 cup chopped fresh flat-leaf parsley

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.

SLOW COOKER MUSHROOM BARLEY RISOTTO RECIPE - (4/5)

Slow Cooker Mushroom Barley Risotto Recipe - (4/5) image

Provided by HeatherS

Number Of Ingredients 11

Ingredients

2 cups pot barley, rinsed and drained
2 pkg dried porcini mushrooms, cut or broken in 3/4-inch pieces
4 shallots, halved lengthwise and thinly sliced crosswise
4 cloves garlic, minced
1 tbsp hopped fresh thyme
1-1/2 tsp salt
1/2 tsp pepper
2 cups grated parmesan cheese
3 tbsp butter, cubed
4 tsp lemon juice
2 tbsp chopped fresh parsley

Steps:

In slow cooker, combine barley, mushrooms, shallots, garlic, thyme, salt, pepper and 10 cups water. Cover and cook on low for 8 hours. Turn off heat; stir in Parmesan cheese and butter until melted. Stir in lemon juice; sprinkle with parsley.

Tips:

To save time, use pre-sliced mushrooms.
If you don't have barley, you can use another type of grain, such as quinoa or rice.
Add more vegetables to the risotto, such as carrots, celery, or bell peppers.
For a richer flavor, use chicken broth instead of water.
Serve the risotto with a sprinkle of Parmesan cheese and a side of salad.

Conclusion:

Slow cooker mushroom barley risotto is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover mushrooms and barley. With its creamy texture and savory flavor, this risotto is sure to be a hit with the whole family.